Growing up in a food-loving Punjabi family, Kunal Kathpalia earning a bachelor’s degree in hotel management at Amrapali University in Nainital, Uttarakhand. There, he trained in all sections of the kitchen, eventually finding himself drawn to pastry.
In 2018, he joined the team at the New Delhi outpost of Baar Baar and met his soon-to-be mentor, Sarkar, who eventually brought him to Chicago’s Indienne, a progressive Indian fine-dining restaurant that is based on traditional Indian flavors meets modern French sensibility.
“Pastry is so much more than a small section of the menu… It’s where technique meets imagination”
“Pastry is so much more than a small section of the menu… It’s where technique meets imagination”
Featured in so good #34
